1 stalk Veggie Box Brussels sprouts
3 tablespoons cooking oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
Kosher salt freshly ground black pepper

1 stalk Veggie Box Brussels sprouts 3 tablespoons cooking oil 2 tablespoons maple syrup 1 tablespoon balsamic vinegar

Preheat oven to 400°F (use convection setting if your oven has it). Rinse and dry Brussels sprouts stalk and
place on a large rimmed baking sheet lined with parchment paper. Combine oil, maple syrup and balsamic vinegar in a small sauce pot over medium-low heat. Cook until heated
through, whisking constantly, about 2-3 minutes. Pour or spoon the mixture evenly over the Brussels sprouts
stalk, turning the stalk as you pour to coat each side. Season the stalk generously with Kosher salt and pepper.
Roast for about 30 minutes, turning the stalk on the baking sheet every 10 minutes. Brussels sprouts should be
a dark golden brown when finished and knife tender. Remove from the oven, slice each Brussels sprout off the
stalk with a sharp knife to serve.